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Thursday, January 24, 2013

This salad is a great use for leftover grilled chicken. Even if you don't have leftovers lying around, it's still a quick recipe taking about 10 minutes to prepare. And, for a salad with only five ingredients, it's got an amazing range of flavor with peppery arugula, the sweetness of the cranberry and the slight saltiness of the cheese. Ingredients2 boneless chicken breasts3 cups arugula1/2 cup dried cranberries

1/3 cup feta cheese

4-5 tbsp caesar vinaigrette or salad dressing (I used a store-bought one, so I could prepare the salad quickly)

Steps

1. If not using leftovers, dice and season chicken breasts with pepper. In a skillet, grill chicken in 1 tbsp olive oil until no longer pink. Set aside to cool.